Indian Summer

October 8, 2006

In the Miyazaki region of Southern Japan they take their squid seriously. It was in a remote fishing village that we first encountered this treat. The chef, an elder buddhist monk, walked to the table carrying a squid the size of my arm in his left hand and the largest knife I’ve ever seen in his right. As the squid writhed on the platter he sliced it into strips with lightening speed. We picked up the quivering slices with chopsticks, dipped them in tiny dishes of soy sauce and popped them in our mouths. It was firm, tender and tasted of the earth and the sea. The soy sauce left a faint smoky flavor on the palatte. After the second squid and as many bottles of unfiltered sake Jennifer and I felt both vital and potent.

Well, you’re not in Japan, David and you don’t have access to a sharp knife toting chef wearing orange and white robes. This dish will do in a pinch and is perfect for those warm, sunny days in October. Eat this dish on the veranda overlooking the park while you sip dry Spanish muscat.

Put the shaved onions and the lime juice in bowl and cover. Store in the refrigerator for 30 minutes.

Clean and cut the squid. In a sautee pan, bring 1 cup of white wine to a simmer with the salt, garlic and peppercorns. Simmer for 5 minutes then add the squid. Cook 1 1/2 to 2 minutes max until opaque. Remove the squid, cool and reserve the liquid for poaching cod tomorrow night.

Combine all ingredients except the onions and toss with the dressing. Serve over red oak leaf or mesclun. Mound the shaved onions on top.